- 12 large rice paper wrappers
- 1 large carrot, julienned
- Half a cucumber, peeled, seeded and julienned
- 1 ½ cups iceberg lettuce, shredded
- Half a large sweet red pepper, julienned
- 6 oz rice noodles
- 24 large prawns, cooked, deveined and sliced in half
Optional filling ideas
- Shredded chicken
- Green onion
- Mint leaves
- 1 cup natural, unsweetened smooth peanut butter
- ¼ cup low sodium soy sauce
- 2 limes, juices
- Zest of one lime
- 2 tbsp sweet chili sauce (can adjust to taste)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- In a food processor or blender, place all of the dipping sauce ingredients. Blend until combined. If needed, adjust consistency with hot water.
- Place noodles in a large bowl. Cover completely with boiling water and soak for about 10 minutes. Drain and set aside.
- Set up the wrapping stations. Fill a shallow pan or pie plate with hot water. Beside the pan, cover a cutting board with a tea towel. Assemble ingredients.
- One at a time, place wrappers into the water until soften, about a minute. Remove from pan, place on towel and pat dry.
- Along the bottom third of the wrapper, place four slices of prawn, a small bundle of noodles and the remainder of ingredients. Order and quantity isn’t important, as everyone can customize their filling.
- Fold sides over and tightly roll up. Repeat with remaining wrappers.
- Serve immediately with dipping sauce.
- If made ahead, cover rolls with a damp towel and wrap tightly in plastic wrap.
- Makes 6 full or 24 appetizer-sized servings
Rice wrappers can be tricky to work with. Don’t over soften them before filling, they might tear.
Left over dipping sauce? Use it in a tofu stir-fry. The protein-packed tofu will get lost in the flavours of peanut and lime.